We love whipped cream! But dang allergies, I can never eat it… until now!
This EASY to make vegan whipped cream recipe is great with pretty much any dessert, or with a spoon on it’s own.
You can add other flavors and ingredients- like some cocoa powder, peanut butter powder or cinnamon for a slight change in flavor, but this is the basic and most simple version of it (and SO yummy). I used it on my favorite Paleo Vegan Skillet Pumpkin Pie Recipe and decided I was in heaven!
Try this recipe and store it for up to 2 weeks in the fridge or store in the freezer for up to 2 months, and thaw then re-whip to re-enliven it!
Enjoy!
2 Ingredient Vegan Whipped Cream
We love whipped cream! But if you're like me, it's hard to find any that you can eat that's dairy free, vegan, gluten free etc etc etc. This 2 ingredient recipe is easy to make and so delicious!
Servings: 4
Ingredients
- 1, 7 oz can (box) Coconut cream (full fat)
- 3-4 drops Vanilla extract (if it has stevia in it, even better)
Instructions
- Place a mixing bowl in the fridge (for 30+ minutes) or freezer (10-15 minutes), and place your coconut cream box in the freezer too (10-15 minutes should suffice).
- After the time has passed (10-15 minutes), remove the coconut cream from the freezer and open the box.
- Remove the chilled bowl from the freezer and place on the counter.
- Using a spoon, scoop out the hard, white coconut cream, leaving behind the liquid (you'll see the difference when you open the box- careful not to shake or turn the box upside down after removing the box or can from the freezer- it'll mix together the liquid and solid, which we don't want to do!).
- Place the hard coconut cream into the bowl, and add the stevia/vanilla extract.
- Using your hand mixer, mix for 30-45 seconds until the cream is whipped and a good consistency (consistency of your liking- continue to whip if you don't get the desired consistency quicker).
- Serve with your dessert- store in the fridge!
